FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Salmon Lox Recipe
• Ingredients You’ll Need
• How To Make Lox
• My Recipe Tips
• Common Questions
• Storage Instructions
• Ways To Eat Lox
• More Easy Salmon Recipes
• My Favorite Dishes For This Recipe
• How To Make Lox (Easy Salmon Lox Recipe) Recipe card
• Recipe Reviews

Lox salmon is a common staple at any grocery store, but homemade? It seriously blows that stuff out of the water. My grandpa used to make a version of this lox recipe for every family holiday, and my mom still does. And while I still buy the store-bought kind for convenience (my 6-year-old goes through it like candy, lol!), every time I make my own I wonder why I don’t always do this. You might wonder the same once you learn how to make lox from fresh salmon yourself. Let me show you!

Why You’ll Love My Salmon Lox Recipe

• Salmon-y, buttery, salty lox – Salmon is my favorite fish , but this version is different from most of my salmon recipes that involve cooking it. My lox recipe tastes fresh, and you’ll taste way more (perfectly salty, salmon-y) flavor than you’d get with the packaged kind.
• Smooth, silky texture – Unlike the store-bought stuff, my homemade lox has higher moisture content and a rich, buttery, melt-in-your-mouth texture. Never tough, never chewy!
• Easy to make – It’s easier than you might think! You just need a few simple ingredients and the active prep takes 15 minutes. The hardest part is waiting a couple days for it to cure.
• Cost effective – The stuff at the store can be pricy. It’s much cheaper to make your own.
• Perfect for special occasions, or any day – My holiday celebrations aren’t complete without a platter of lox on the table. But it’s also great for cocktail parties, brunches, or just adding a healthy protein to your breakfast. I’ve got a whole list of ways for you to enjoy it beyond just bagels!

Ingredients You’ll Need

Here I explain the best ingredients for salmon lox, what each one does in the recipe, and substitution options. For measurements, see the recipe card .

• Salmon – Choose the thick belly section if you can. (I think belly lox is the best kind!) You can get skin-on or skinless salmon. I usually get skinless because it’s easier to eat, but skin-on will be a bit more flavorful.
• Fresh Dill – Nothing beats the aroma of fresh herbs, so I don’t recommend using dried. But if you really want to, my rule of thumb to convert fresh to dried is use 1/3 the amount.
• Sea Salt – You can also use kosher salt if you like. I don’t recommend using table salt.
• White Pepper – I use this so that I don’t have specks of black pepper, but black works just fine if that’s what you have.

My mom and grandpa also add sugar to their lox recipes, but anyone who knows me wouldn’t be too surprised that I skip it. It’s just as amazing without!

How To Make Lox

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

Making lox yourself is super simple! Some versions use a saltwater brine, but I just do a dry brine because it’s simpler and that’s how my family has always made it.

1. Rinse the fish. Pat dry with paper towels.
2. Add the curing ingredients. Lay out a piece of plastic wrap and sprinkle it with plenty of fresh dill, sea salt, and white pepper. Place the salmon fillet in the middle, then top with more dill, salt, and pepper.

1. Wrap and weigh it down. Tightly double wrap the salmon in plastic wrap and place it in shallow dish. Top with a smaller dish and weigh it down with metal cans ( I usually use this set , but used the one below for a visual).

1. Let it cure. Refrigerate for 36 hours, flipping over and draining any liquid every 12 hours.
2. Rinse off the salt. Wash the salmon lox with water to remove the excess salt mixture and pat dry. Refrigerate again, this time uncovered, for up to 12 hours or overnight.
3. Slice and enjoy! Use a sharp knife to cut thin slices. This time I sprinkled my lox recipe with extra fresh dill for serving.

My Recipe Tips

• Get the freshest salmon you can. Since we’re curing it and not cooking, you’ll taste the freshness more than ever! I prefer wild-caught for my lox recipe, but any kind is fine as long as it’s fresh, vibrant, and firm.
• Be generous with the seasonings. It’s normal for it to look like too much! You need a lot of salt needs to fully penetrate and cure the fish, so use the entire amount on my recipe card below.
• Slice as thinly as possible. I’ve never been able to slice it as thin as the store-bought kind, but I do my best! Thinner slices have a better texture when you eat them. Plus, they look prettier. 😉

Common Questions

• What is lox? Lox is simply salmon that has been cured with salt, which preserves it. The name comes from the Yiddish word laks , which literally means salmon. And it’s delicious!
• What is the difference between lox vs. smoked salmon? Many people use these terms interchangeably, but true lox is made using a simple salt curing process, while smoked salmon is cured and then smoked (hot or cold-smoking) for a different texture and unmistakable smokiness.
• What is the difference between gravlax vs. lox? Lox and gravlax are similar, both being cured but not smoked. However, gravlax is spiced with ingredients like sugar, salt, pepper, dill, juniper berries, citrus, and aquavit. My salmon lox recipe just lets the flavor of the fish shine instead!
• What is Nova lox? Nova lox refers either to lox made from Nova Scotia salmon or to a specific style where the fish is cured and then lightly smoked. This method combines curing, with an additional smoking step.
• Is lox raw? Yes, lox is considered raw, but it’s cured with salt and is safe to eat.

Storage Instructions

• Store: Keep your salmon lox in an airtight container in the refrigerator for up to about a week. I usually add an extra layer of plastic wrap before putting on the lid, which locks in the moisture better.
• Freeze: Wrap the fish tightly in plastic wrap, then place in a zip lock bag and remove as much air as you can. If you know you’ll be freezing it, I recommend doing so before slicing. You can keep it in the freezer for up to 6 months. Just thaw in the fridge overnight.

Ways To Eat Lox

There are so many ways I enjoy this lox recipe! My daughters and I actually just love it plain next to fried eggs or egg muffin cups . But here are some other ways to eat it:

• Lox Bagel – The New York classic! Slather your favorite bagel with a schmear of cream cheese, homemade lox, cucumber, red onion, tomato slices, and/or capers. I use my low carb bagels (shown in my pictures here), while my kids eat regular.
• Platters – Cured salmon is perfect for your Christmas charcuterie board with cheese, crackers, fresh veggies, and fruit. I also like to make little salmon cucumber bites with it for appetizers!
• Salads – Swap baked salmon for cured salmon in my salmon salad recipe , or use it instead of smoked salmon in my smoked salmon salad . One of my favorites is on top of strawberry spinach salad for a fresh spring or summer lunch! You could even swap the chicken in a Cobb salad for a fun twist.
• Bowls – If you have your lox ready in the fridge, it’s a faster way to make my salmon bowls !
• Eggs – Stir the cured fish into scrambled eggs , tuck it into omelettes , or swap the bacon for salmon in my bacon deviled eggs recipe .

More Easy Salmon Recipes

Since I love salmon, I have so many other ways you can use it! If you picked up extra, use the rest for one of my other recipes:

Baked Salmon

Pesto Salmon

Pan Seared Salmon

Air Fryer Salmon Bites

My Favorite Dishes For This Recipe

You’ll need two different-sized baking dishes, so that one can weigh down the other. I usually use this set that fits together evenly (you’ll spot them in many of my other recipe pictures, too).

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 lb Salmon fillet (bones removed, sushi grade) ▢
• 1 cup Fresh dill (coarsely chopped) ▢
• 1/2 cup Sea salt (or kosher salt; do not use table salt) ▢
• 1 tsp Ground white pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Rinse the salmon fillet under cold water. Pat dry.
2. Lay out a large piece of plastic wrap, 2-3 times the size of the salmon. Sprinkle half of the fresh dill over the plastic, covering an area about the size of the salmon fillet. Sprinkle the same area with half of the sea salt and white pepper.
3. Place the salmon fillet onto the salt covered plastic wrap. Sprinkle the top of the salmon with the other half of the salt, pepper, and dill. Make sure all sides of the salmon are generously covered in salt.
4. Wrap the plastic wrap tightly around the salmon, then double wrap in a second layer of plastic wrap.
5. Place salmon into a shallow baking dish, large enough that the salmon can lay flat. Top the salmon with a second, smaller baking dish ( this is the set I use ). Transfer to the fridge and place 2-3 14-oz metal cans onto the top dish, to weigh down the salmon.
6. Refrigerate for 36 hours; every 12 hours, drain any liquid from the pan and flip the salmon over, without opening the plastic.
7. After 36 hours, rinse the salmon to remove the surface salt. Pat dry.
8. Return salmon to the fridge, uncovered, for at least 2 more hours , up to 12 hours or overnight.
9. To serve, slice thinly across the short end of the lox.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 2 ounces

📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Salmon Lox Recipe

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

How To Make Lox (Easy Salmon Lox Recipe)

Learn how to make lox at home, with a few simple ingredients! This easy salmon lox recipe tastes perfectly salty, buttery, and silky smooth.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/lox-recipe/

Ingredients

• 1 lb Salmon fillet (bones removed, sushi grade)
• 1 cup Fresh dill (coarsely chopped)
• 1/2 cup Sea salt (or kosher salt; do not use table salt)
• 1 tsp Ground white pepper

Instructions

1. Rinse the salmon fillet under cold water. Pat dry.
2. Lay out a large piece of plastic wrap, 2-3 times the size of the salmon. Sprinkle half of the fresh dill over the plastic, covering an area about the size of the salmon fillet. Sprinkle the same area with half of the sea salt and white pepper.
3. Place the salmon fillet onto the salt covered plastic wrap. Sprinkle the top of the salmon with the other half of the salt, pepper, and dill. Make sure all sides of the salmon are generously covered in salt.
4. Wrap the plastic wrap tightly around the salmon, then double wrap in a second layer of plastic wrap.
5. Place salmon into a shallow baking dish, large enough that the salmon can lay flat. Top the salmon with a second, smaller baking dish ( this is the set I use ). Transfer to the fridge and place 2-3 14-oz metal cans onto the top dish, to weigh down the salmon.
6. Refrigerate for 36 hours; every 12 hours, drain any liquid from the pan and flip the salmon over, without opening the plastic.
7. After 36 hours, rinse the salmon to remove the surface salt. Pat dry.
8. Return salmon to the fridge, uncovered, for at least 2 more hours , up to 12 hours or overnight.
9. To serve, slice thinly across the short end of the lox.

Maya’s Recipe Notes

Serving size: 2 ounces

📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)